[Asvi]

Originally Posted by Asvi

I tried another attempt at mini cheesecakes, this time for a party. I made 30 mini cheesecakes, and ALHUMDULILAH, they came out good and i decorated them pretty well to. I'm so happy

These were a huge hit at the party.

[sumiyia]

please send me some...

[Spice]

Which triggers my question: How do you guys send baked goods across the country? How exactly would you package yummies so as to make sure they don’t break/fall apart?

[fatima]

Originally Posted by Spice

Which triggers my question: How do you guys send baked goods across the country? How exactly would you package yummies so as to make sure they don’t break/fall apart?

pack tightly...and tupperware is your friend. i usually do plastic wrap or ziplock bag inside of some tupperware to keep it as fresh as possible. depends on what it is, i suppose. ive never mailed anything that has real potential to get messy, like a cupcake or something. ive only mailed brownies and cookies. oh and also, you can do like individual little bags all inside a tupperware too.

as long as people give the correct address and it doesnt take way too long to get there...you should be fine haha.

but yeah, theyre really rough with packages, and theres always a potential for it to get messed up a little...but i doubt the person receiving it is gonna care how it looks as long as it tastes ok

[MoonStar]

didn't know where to put this but I recently tried the Coldstone Strawberry Passion Cake and it's one of the best cakes I've ever had. The cake part was delicious and moist and the ice cream wasn't too sweet, just right. so good.

[sumiyia]

can't wait to make this... saw a picture of it in squeeky's baking album on facebook and i googled it..



Reese's® Brownie Bottomed Peanut Butter and Milk Chocolate Chip Cheesecake
Submitted by: HersheysKitchens.com
Rated: 4 out of 5 by 52 members Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes Ready In: 7 Hours 25 Minutes
Yields: 10 servings
"Peanut Butter and Chocolate are the bold flavors in this incredible cheesecake direct from Hershey's Kitchens to yours. Finish the presentation with melted Reese's Peanut Butter & Milk Chocolate Chips drizzled on top."
INGREDIENTS:
1 (11 ounce) package
REESE'S® Peanut Butter
and Milk Chocolate Chips,
divided
6 tablespoons butter or
margarine, melted
1 1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/3 cup HERSHEY®'S
Cocoa Powder

1/2 teaspoon baking powder
1/2 teaspoon salt

Cheesecake Layer (recipe
follows)
3 (8 ounce) packages softened
cream cheese
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract

1/2 teaspoon shortening
DIRECTIONS:
1. Heat oven to 350 degrees F. Grease 9-inch springform pan. Set aside 2 tablespoons chips.
2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer.
4. Immediately after removing brownie from oven, sprinkle remaining chips over brownie surface. Spoon cheesecake mixture over chips. Return to oven; continue baking 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool 2 hours; cover. Refrigerate 3 to 4 hours or until thoroughly chilled. Remove side of pan.
5. Combine 1/2 teaspoon shortening and reserved 2 tablespoons chips in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH 15 seconds at a time, stirring after heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Store, covered, in refrigerator.
6. Cheesecake Layer: Beat 3 packages (8 oz. each) softened cream cheese and 3/4 cup sugar until smooth in large mixer bowl. Add 3 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 2/18/2008


careful though... 1 slice is 721 calories... YIKES!!!

[sumiyia]

this one is also on the list... also from squeeky



Triple Layer Cheesecake

Ingredients:

* . CHOCOLATE CRUMB CRUST(recipe follows)
* . 3 packages (8 oz. each) cream cheese, softened
* . 3/4 cup sugar
* . 3 eggs
* . 1/3 cup dairy sour cream
* . 3 tablespoons all-purpose flour
* . 1 teaspoon vanilla extract
* . 1/4 teaspoon salt
* . 1 cup HERSHEY'S Butterscotch Chips, melted*
* . 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, melted*
* . 1 cup HERSHEY'S Premier White Chips, melted*
* . TRIPLE DRIZZLE(recipe follows, optional)


Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F.

2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until smooth. Stir together 1-1/3 cups batter with melted butterscotch chips in medium bowl; pour into prepared crust. In another medium bowl, stir together 1-1/3 cups batter with melted chocolate chips; pour over butterscotch layer. Stir together remaining batter with melted white chips; stir until smooth. Pour over chocolate layer.

3. Bake 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

4. Drizzle TRIPLE DRIZZLE, one flavor at a time, over top of cheesecake, if desired. Refrigerate until cold, about 3 hours. Cover; refrigerate leftover cheesecake. 12 to 14 servings.

CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/3 cup melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 8 minutes. Cool.

* To melt chips: Place chips in separate microwave-save bowls. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.


TRIPLE DRIZZLE: Place 1 tablespoon HERSHEY'S Butterscotch Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Repeat procedure with 1 tablespoon HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon HERSHEY'S Premier White Chips.

[iTz_NoT_Me_iTzZu]

Me and my sister made white chocolate chip brownies last night and they came out PERFECTLY. Perfect texture, perfect flavor, really chewy

[sumiyia]

i made brownies last night too!

[zzze]

asslamu alaykum

me too!

I'm dying to make that OREO cake but I can't find sour cream here Will look again tomorrow and try asking in arabic instead of making the mr. ask the ''workers'' in urdu.

[vanillawafer]

Originally Posted by zzze

asslamu alaykum

me too!

I'm dying to make that OREO cake but I can't find sour cream here Will look again tomorrow and try asking in arabic instead of making the mr. ask the ''workers'' in urdu.

You can substitute plain yogurt or mayonnaise for sour cream. I'm sure plain yogurt is easy to find there.

[moonlightrose]

my friend made the most amazing cheesecake-brownie cupcakes today

[zzze]

assalamu alaykum

Originally Posted by vanillawafer

You can substitute plain yogurt or mayonnaise for sour cream. I'm sure plain yogurt is easy to find there.

cool i might try the yogurt if i cant find sour cream! thanks

[zzze]

assalamu alaykum

Originally Posted by sumiyia

today i made this... mine looked exactly like the picture... soooo good!:



Philadelphia Chocolate Vanilla Swirl Cheesecake

Prep Time: 15 minutes plus refrigeration

Bake: 40 minutes

* 20 OREO chocolate Sandwich Cookies, crushed (about 2 cups)
* 3 Tbsp. butter, melted
* 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
* 1 cup sugar
* 1 tsp. vanilla
* 1 cup BREAKSTONE'S or KNUDSEN sour cream
* 4 eggs
* 6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled

PREHEAT oven to 325F. Line 13X9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs & butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar & vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter, set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of remaining 1 cup plain butter; cut through batters with knife several times for swirling effect.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store any leftover cheesecake in refrigerator.

Makes 16 servings, one piece each.

4pkg - 8ozs each - does that mean 900 GRAMS OF CREAM CHEESE?!

I'm super bad at converting these things. so according to the recipe i need 32ozs of cream cheese...is that 2 whole pounds? That's what this table says anyway

HELP!

[Squeeky]

Assalaamu Alaikum

Makes me sad that my baking thread is no more ...

But anyway, it's been so long since I've been on this and I thought I'd share my recent masterpieces! I love my decorating class!!